Coconut cheesecake
Tags:
alcohol-free
vegetarian
Description
This coconut cheesecake combines the creamy texture of a classic cheesecake with the exotic aroma of coconut, which instantly evokes images of vacations and tropical beaches.
Whether as a highlight on the coffee table, for special occasions, or simply as a sweet treat between meals—this coconut cheesecake delights with its harmonious flavor and light, airy creaminess. A recipe that is guaranteed to make coconut lovers swoon.
Ingredients for
Ingredients for the crust
200
g
butter cookies
125
g
butter
1
Pinch(es)
salt
Ingredients for the filling
300
ml
coconut milk
350
g
Coconut spread
300
g
cream cheese
5
eggs
30
g
almond puree
1
Teaspoon(s)
vanilla (extract)
50
g
sugar
1
Pinch(es)
salt
30
g
flour
Preparation
Prepare the crust
1
Preheat the oven to 170°C (top and bottom heat).
2
Finely crumble the butter cookies and melt the butter.
3
Mix the cookie crumbs, butter, and salt together well, then spread the mixture evenly over the bottom of the pan and press down firmly to form an even crust.
4
Bake the crust in the preheated oven for 15 minutes, then let it cool slightly for a few minutes.
1
While the crust is in the oven, carefully mix all the ingredients together until smooth. Be sure to incorporate as little air as possible into the mixture.
2
Let the mixture rest for a moment, then tap the bowl containing the mixture lightly on the counter several times to allow any remaining air bubbles to rise.
3
Now pour the mixture through a sieve onto the baked cookie crust and remove any remaining bubbles. Bring about 2 liters of water to a boil.
4
Wrap the bottom of the springform pan with aluminum foil to a height of about three to four centimeters so that the pan is as well-protected from water as possible, then place it on the baking sheet/oven tray.
5
Pour the boiling water onto the baking sheet so that the pan is standing a few centimeters in the water and can still be easily moved in and out of the oven.
6
Bake the cake in this water bath for 45 minutes.
7
Let the cake cool completely, then decorate as desired or serve plain.
Ingredients for
Ingredients for the crust
200
g
butter cookies
125
g
butter
1
Pinch(es)
salt
Ingredients for the filling
300
ml
coconut milk
350
g
Coconut spread
300
g
cream cheese
5
eggs
30
g
almond puree
1
Teaspoon(s)
vanilla (extract)
50
g
sugar
1
Pinch(es)
salt
30
g
flour
Product recommendations
BUNDLE
LURCH spring form pan 26x6cm with glass bottom for cakes and tarts - silicone
€39.90*
general.delivery